Pasta with Lentils and Kale

Pasta with Lentils and Kale
Photo by Romulo Yanes


  • ¾ teaspoon salt
  • ¾ pound kale (preferably Tuscan; sometimes labeled "lacinato")
  • ¼ teaspoon black pepper
  • toasted bread-crumb topping and/or grated Parmigiano-Reggiano
  • ¾ pound dried short pasta
  • 6 tablespoons extra-virgin olive oil
  • ½ cup French (small) green lentils
  • + 2 more ingredients
    • 2 cups water
    • 1 large onion

Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt. While lentils simmer, heat 1/4 cup oil in...

View full recipe at Epicurious


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